Introduction

Maple Roasted Acorn Squash is a simple yet flavorful side dish perfect for fall and winter meals. The natural sweetness of maple syrup complements the nutty taste of roasted squash, while toasted pecans and fresh sage add delightful texture and aroma.

A roasted acorn squash half sits in a white bowl, its bright orange flesh soft and slightly caramelized with a shiny glaze. At the center, a small pile of glistening pecans adds texture and rich brown tones. Around the squash, a few small green herb leaves lay scattered on the white marbled background. The edges of the squash are slightly browned and wrinkled, showing it is cooked well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium acorn squash
2 tbsp pure maple syrup
2 tbsp olive oil
1/4 cup pecans, chopped and toasted
1 tbsp fresh sage leaves, chopped (or 1 tsp dried)
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds and stringy pulp.
Step 2: Place the squash halves cut side up on a baking sheet. Brush the inside with olive oil and drizzle with maple syrup. Season with salt and pepper.
Step 3: Roast the squash in the oven for about 40-50 minutes, or until the flesh is tender when pierced with a fork.
Step 4: While the squash roasts, toast the chopped pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Remove from heat and stir in the chopped sage.
Step 5: Once the squash is done, sprinkle the toasted pecan and sage mixture over the top and serve warm.

Tips & Variations

For a richer flavor, add a small pat of butter inside the squash before roasting.
Substitute walnuts or almonds for pecans if preferred.
Drizzle a little extra maple syrup before serving for added sweetness.
Try adding a pinch of cinnamon or nutmeg to the squash for a warm spice note.

Storage

Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating multiple times to preserve texture and flavor.

How to Serve

The image shows a roasted, golden-brown acorn squash half on a white plate, placed on a white marbled surface. The squash is cut in half, with one layer of soft, caramelized flesh visible, surrounding a cluster of glossy, toasted pecans sitting in the center. The edges of the squash are slightly wrinkled and browned, showing texture from roasting. Small sage leaves are placed around the squash on the plate, adding a touch of green. The lighting highlights the shiny, sticky glaze on the pecans and the rich color of the squash. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the squash a day ahead and store it in the refrigerator. Add the toasted pecans and sage just before serving to keep them crunchy and fresh.

Can I use canned or pre-cut squash instead of fresh?

Fresh acorn squash works best for roasting because of its texture and flavor. Canned squash is usually softer and less suited for this recipe. Pre-cut fresh squash is fine as long as it is firm and not overly ripe.

Maple Roasted Acorn Squash with Toasted Pecans and Sage Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

This Maple Roasted Acorn Squash recipe offers a delightful balance of sweet and savory flavors. The acorn squash is roasted to tender perfection with a drizzle of pure maple syrup and olive oil, then topped with toasted pecans and fresh sage for an aromatic finish. It’s a simple, wholesome side dish perfect for fall meals or holiday gatherings.

Author: Bella
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Squash and Glaze

1 medium acorn squash
2 tbsp pure maple syrup
2 tbsp olive oil

Toppings and Seasoning

1/4 cup pecans, chopped and toasted
1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage)
Salt and pepper to taste

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash evenly and to caramelize the maple syrup glaze.
Prepare the squash: Wash the acorn squash, then carefully cut it in half lengthwise. Scoop out the seeds and strings from the center.
Make the glaze: In a small bowl, mix together the maple syrup and olive oil to create a sweet and savory glaze.
Apply glaze and season: Brush the maple syrup and olive oil mixture generously over the cut sides of the squash. Sprinkle with salt and pepper to taste.
Roast the squash: Place the squash halves cut side up on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender when pierced with a fork.
Toast the pecans: While the squash roasts, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
Add sage and pecans: Once the squash is roasted, remove it from the oven. Sprinkle the toasted pecans and chopped fresh sage generously over the warm squash halves.
Serve warm: Serve the maple roasted acorn squash warm as a flavorful side dish to any meal.

Notes

For extra depth of flavor, you can sprinkle a pinch of cinnamon or nutmeg with the glaze before roasting.
To toast pecans evenly, watch them carefully as they can burn quickly.
This recipe can be made ahead; reheat gently before serving.
Avoid cutting the squash too thin to prevent it from drying out during roasting.

Keywords: maple roasted acorn squash, roasted squash, fall side dish, maple syrup recipe, healthy squash recipe, vegetarian squash dish